Restaurants drive sales with time-based pricing

Restaurants drive sales with time-based pricing

Chili's Grill & Bar, IHOP and other chain and independent restaurants across a number of segments are experimenting with varying menu rates based on daypart to increase sales.

With advances in digital menu-board technology and sophisticated point-of-sale systems, restaurateurs are poised to flex their pricing muscle and capitalize on peak traffic periods.

And more are considering such options. Could the quick-service sandwich be a dime more during the lunch rush and then discounted 15 cents during the shoulder afternoon or slow evening daypart? Could the fast-casual glass of wine or bottle of beer be a quarter less at lunch and a wee bit more at dinne

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TAGS: Food Trends
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